Cardi in umido is a traditional dish from the Emilia-Romagna region in Italy. It is a delicious and hearty stew made with cardoons, a vegetable similar to artichokes. This dish can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find cardi in umido at Trattoria Anna Maria, a renowned restaurant known for its traditional Emilian cuisine. They prepare the dish by simmering cardoons in a flavorful broth with onions, garlic, and tomatoes until they become tender and flavorful.

In Modena, Osteria Francescana is a popular restaurant that serves cardi in umido. Their version of the dish includes braised cardoons cooked with pancetta, onions, and white wine, resulting in a rich and savory stew.

A classic recipe for cardi in umido involves cleaning and trimming the cardoons, then boiling them in water with lemon juice to remove any bitterness. They are then cooked in a broth made with onions, garlic, tomatoes, and herbs until they are soft and tender. The stew is typically served with a sprinkle of Parmigiano-Reggiano cheese on top.

Cardi in umido has been recognized with the PAT (Traditional Agri-Food Products) recognition, which guarantees its traditional preparation and ingredients. The specifications for this recognition include using locally grown cardoons, following traditional cooking methods, and using specific ingredients such as onions, garlic, tomatoes, and herbs.

– “Cardi in umido” –
– “Cardi in umido” –